Roast Lamb with Homemade Gravy

    Roast Lamb with Homemade Gravy

    13saves
    1hour15min


    5 people made this

    This is a great roast lamb that is cooked with seasoned toasted breadcrumbs then the remaining pan juices are turned into a wine gravy.

    Ingredients
    Serves: 4 

    • 1 leg of lamb, about 2.5kg
    • salt and pepper, to taste
    • 4 slices bacon
    • 1/2 cup (60g) dry breadcrumbs
    • 2 tablespoons spring onions, diced
    • 1 clove garlic, crushed
    • 2 tablespoons diced fresh parsley
    • 40ml dry white wine
    • 1/3 cup (75ml) beef stock

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C.
    2. Season the lamb leg to taste with salt and pepper. Place into a roasting dish and drape with the bacon slices.
    3. Bake in the preheated oven for 45 minutes turning once.
    4. Combine the breadcrumbs, spring onions, garlic and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings then return the dish to the oven and continue baking until the breadcrumbs have toasted to a golden brown; 7 to 10 minutes.
    5. Remove the baking dish from the oven then set the lamb leg onto a plate and cover with aluminium foil.
    6. Allow the lamb to rest in a warm spot for 10 minutes.
    7. Meanwhile place the baking dish onto a burner on the stove over medium high heat. Pour in the wine and beef stock then bring to a simmer.
    8. Reduce the heat to medium-low and cook for 5 minutes. Slice the lamb leg and serve with the wine gravy.

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    Reviews (1)

    1

    This is a simple way to prepare a leg of lamb. I prepared a tied, boneless roast, and roasted about one hour and forty minutes, for a brown exterior and a rosy pink interior. I believe 45 minutes would leave you with a very rare roast, so use your discretion. In addition, I had to double (and then some) the amount of liquid to have a sauce. The amount specified in the recipe created a very thick paste. The meat and the gravy have a good flavor, however, and we enjoyed it, with these changes. - 18 May 2013

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